THE YANKEE CHEF: Here’s another way of using butternut squash

This dish is a gorgeous blend of colorful cabbage, carrots and squash and mixed into the tastiest blend of flavors you can add to coleslaw. A must serve at that final get together of the summer.

Japanese Sweet Slaw

INGREDIENTS

1 (16-ounce) package shredded coleslaw mix

½ small butternut squash (about a pound)

Advertisement

½ cup coconut milk

¼ cup sesame oil

¼ cup honey

1 tablespoon each lime juice and apple cider vinegar

¼ teaspoon white pepper

½ teaspoon minced garlic in oil or garlic powder

INSTRUCTIONS

Cut the neck of the squash from the bulb, saving the bulb for another use. Peel the neck portion and cut in half lengthwise, using only one half of the neck and keeping other half for another time.

Slice squash into thin “half moons” and then cut them into matchsticks. Add squash to coleslaw mix in a large bowl and set aside.

Put remainder of ingredients in the bowl of a food processor or into a blender and puree on high until well blended. Pour into coleslaw and mix well. Cover and refrigerate at least 1 hour before serving.

Enough for 4-6 sides

The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.